000			02118cam a2200421 i 4500
001			EBS0044
003			OSt
005			20240305192926.0
008			131224s2015 njue b 001 0 eng
010			_a 2014037024
020			_a9781118139226 (cloth)
035			_a(DNLM)101622545
040			_aDNLM/DLC _erda _cDLC _dDLC
042			_apcc
050	0	0	_aQP455 _b.H36 2015
060	1	0	_aWV 301
082	0	0	_a612.8/6 _223
245	0	0	_aHandbook of olfaction and gustation / _cedited by Richard L. Doty.
250			_aThird edition.
264		1	_aHoboken, New Jersey : _bWiley Blackwell, _c[2015]
300			_axviii, 1217 pages : _billustration(some color) ; _c29 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a"The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition of Handbook of Olfaction and Gustation encompass recent developments in all fields of chemosensory science, particularly the most recent advances in neurobiology, neuroscience, molecular biology, and modern functional imaging techniques. Divided into five main sections, the text covers the senses of smell and taste as well as sensory integration, industrial applications, and other chemosensory systems. This is essential reading for clinicians and academic researchers interested in basic and applied chemosensory perception"-- _cProvided by publisher.
650		0	_aSmell. _912
650	1	2	_aSmell _xphysiology. _913
650	2	2	_aChemoreceptor Cells _xphysiology. _914
650	2	2	_aOlfaction Disorders. _915
650	2	2	_aTaste _xphysiology. _916
650	2	2	_aTaste Disorders. _917
700	1		_aDoty, Richard L., _eeditor. _918
776	0	8	_iOnline version: _tHandbook of olfaction and gustation _bThird edition. _dHoboken, New Jersey : John Wiley & Sons Inc., [2015] _z9781118969366 _w(DLC) 2014038330
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cBK
999			_c10123 _d10123